Panko Chicken Nuggets
Crispy, juicy, and delicious. Baked to perfection and made with real chicken breast, this is the best recipe for homemade panko chicken nuggets.
Servings: 4 servings
Equipment
Ingredients
- 2 large boneless and skinless chicken breasts cut into roughly 1-1.5 inch cubes
- 1 cup panko breadcrumbs
- ⅓ cup finely grated parmesan cheese
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- ¼ tsp cayenne pepper
- 2 large eggs whisked
- cooking spray I prefer avocado oil spray
Instructions
- Position oven rack to the middle and pre-heat to 400 F. Line a sheet pan with parchment paper and set aside.
- In a wide and shallow bowl, whisk together panko, parmesan, salt, garlic powder, onion powder, paprika, and cayenne pepper. Set aside.
- In another small bowl, whisk eggs until smooth.
- Prepare your chicken nuggets one at a time. Grab a chicken cube with a fork and dip it in the egg mixture. Let excess egg drip off. Transfer to the breadcrumb bowl and gently toss until all sides are coated. Use another fork to gently press breadcrumbs into each nugget so they stick. Transfer nuggets to your lined sheet pan, avoiding overlap.
- Spray panko chicken nuggets with a generous coating of cooking spray.
- Bake for 16-20 minutes or until panko chicken nuggets are crisp and lightly golden, or until they reach an internal temperature of 165 F. Flip after the first 10 minutes, spraying the under side of each nugget. Flip again right after baking. Let cool for 3-5 minutes before eating.
Notes
- Use finely grated (almost powdered) parmesan from the deli counter
Nutrition
Calories: 261kcal | Carbohydrates: 13g | Protein: 32g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 162mg | Sodium: 1001mg | Potassium: 523mg | Fiber: 1g | Sugar: 1g | Vitamin A: 523IU | Vitamin C: 2mg | Calcium: 123mg | Iron: 2mg